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1
In a bowl, combine hoisin sauce, sugar, and five-spice powder; then add in soy sauce, rice wine, and sesame oil; whisk until sugar dissolves.
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2
Stir in garlic, ginger, and scallion whites; set 1/3 of the marinade aside to make a sauce.
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3
Remove the thin, papery membrane from the back of the rack of ribs.
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4
Place the ribs in a nonreactive roasting pan or baking dish just large enough to hold them.
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5
Pour the remaining marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides.
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6
Marinate, covered, in the refrigerator for at least 4 hours or as long as overnight, turning them 3 or 4 times.
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7
Set up and light your smoker following manufactuers instructions and preheat to low (225-250 degrees); place ribs (drain them well first) in the smoker bone side down and smoke until cooked through, 4-5 hours; you will need to replenish the wood chips after the first and second hour of smoking and to replenish the coals every hour.
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8
Meanwhile, transfer the reserved marinade to a saucepan, let come to a gentle simmer over medium heat; cook until thick and flavorful, about 3 minutes.
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9
Let the sauce cool to room temperature, then strain it into a serving bowl.
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10
Transfer ribs to a large platter or cutting board; let ribs rest for a few minutes, then cut the racks in half or into individual ribs.
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11
Brush or drizzle the ribs with some of the sauce and sprinkle the scallion greens on top.
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12
Serve immediately with remaining sauce on the side.
